1 cup cornmeal
2/3 cup Cajun Seasoning Blend
1-1/2 pounds sea scallops
2 tablespoons cooking oil
1 cup plain yogurt
1 cup sour cream
1 tablespoon Italian Seasoning Blend
2 tablespoons lemon juice
1/2 teaspoon Granulated Garlic
8 ounces cucumber, cut into 2-inch sticks
Combine cornmeal and cajun seasoning. Dredge scallops in cornmeal.
Heat oil in sauté pan. Add scallops and cook 5 minutes, until browned and cooked through.
To make the sauce:
Combine yogurt, sour cream, Italian seasoning, lemon juice and garlic. Serve scallops with Lemon Herb Sauce and cucumber sticks.